I was wandering on chili oil ?? Done ! Yes I just ordered 2 $8.99 ea. Shipping $7.25 for both. A few people have been asking for something with a little more Kick ? beyond the Mikes Hot Honey I use. This should do the trick thanks for posting Craig !!

I picked up some hot chili oil from a local asian market last week. While I have yet to use it on pizza, it was only $2.99 for 8 or so oz and within walking distance from my house. I also tried a hot pepper infused olive oil a few months ago that kicked up the heat nicely with little real flavor, but that was $8/bottle. I wonder how these compare to this chili oil?

I picked up some hot chili oil from a local Asian market last week. While I have yet to use it on pizza, it was only $2.99 for 8 or so oz and within walking distance from my house. I also tried a hot pepper infused olive oil a few months ago that kicked up the heat nicely with little real flavor, but that was $8/bottle. I wonder how these compare to this chili oil?

As to the plain "chili oil," (i.e., clear with nothing solid in it), I've seen two general types 1) those made with sesame oil, and 2) those made with a lighter, flavorless oil. The ones made with sesame oil add a ton of flavor, but not necessarily a flavor I would want on pizza. They are great however with other Asian flavors. The ones made with the flavorless oil add some heat but not a ton of flavor. What flavor there is is like that of a dry red chili flake and nothing like a Calabrian chili which has a salty, briny flavor.

If you recall, I was going to try making some fire-roasted pepper oil with Anchos.

They were sold out of the Anchos, so I got some cayenne and mild (unripe) jalapenos instead. Nice color to the jalapenos! Very mild flavor, I think I've had green peppers that were hotter.

I cut both kinds of peppers up in sections, brined them in boiling hot white vinegar & sea salt + MSG, let them cool overnight, then fried them in OO with garlic chunks. The taste is very good. It seems to get more complex as it ages in the jar.

Are you sure those are jalapenos? Jalapenos are dark green until they are very ripe when they turn brown red then bright red. They almost never have any lateral indentions in them and often get scars (kind of look like stretch marks) before changing color. If I had to guess, I'd say they are banana peppers.

Are you sure those are jalapenos? Jalapenos are dark green until they are very ripe when they turn brown red then bright red. They almost never have any lateral indentions in them and often get scars (kind of look like stretch marks) before changing color. If I had to guess, I'd say they are banana peppers.

That's what I was told... I'll go with your eye - my experience with peppers is very lacking. Definitely matches the taste profile better too.

I gotta say, the calabrian chili oil is genius. So simple yet great. It's more than just the Calabrian peppers. I was putting that paste straight from the jar onto pizza, which was good. But I am eating so much more of it in the form of the chili oil. I must say though, that I am adding a portion of dried crush Thai peppers to increase the heat and I am using Tuscan EVOO. With the added heat and butteriness of the oil, this chili oil is phenomenal. I ran out of pork rinds today and dipped Pringles into the oil. Just as good! Had to make more since my last batch from last week.

Pizzaneer, I would take out all of the peppers in the oil and either grind, crush, or blend them up into a paste. Then add just enough oil to make a chunky or semi loose consistency. As it is, you have too much oil and not enough peppers IMO.